Search Results for "Parsley"
Recipe Results 27 of 64 pages
Cheesy Crab Dip
Makes 10-12 servings Ingredients: 12 ounces lump crabmeat 2 tablespoons butter 2 medium shallots, minced 1 clove garlic, minced 2 (8-ounce) packages cream cheese, at room temperature 2 lemon, juiced 4 green onions, chopped 1 tablespoons Worcestershire sauce 1 teaspoon hot sauce 1 teaspoon Old Bay® seasoning 1/2 cup mayonnaise 2 cups shredded Swiss Cheese
Crab Cake Poppers
Makes 24 1-inch Poppers Ingredients: 1 pound jumbo lump crab meat 2 tablespoons butter 1/4 cup green onion, diced 2 tablespoons red bell pepper, diced 2 tablespoons celery, diced Kosher salt 1 tablespoon parsley minced 1 egg 1/4 teaspoon Worcestershire sauce 1/4 cup mayonnaise 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper or Sriracha sauce
Hot Shrimp Scampi Dip
Makes 2 cups Ingredients: 1 (8-ounce) package cream cheese, at room temperature ¼ cup mayonnaise ¼ cup sour cream 1 green onion, diced ¼ cup parsley, diced 2 tablespoons butter 3 cloves garlic, chopped ½ teaspoon red pepper flakes ½ pound extra-large shrimp, about 12 shrimp, peeled and deveined ¼ teaspoon kosher salt juice of 1 lemon
Ginger Roasted Veggies and Pears
Ingredients: 3 medium-large beets, peeled and diced into 1 inch cubes 1 sweet yellow onion, chopped 1 clove garlic, minced 1 inch piece fresh ginger, peeled and minced 2 large sweet potatoes, diced into 1 inch cubes (peel or keep skin on, either works) 2 green Anjou pears (ripe but still firm) 1-2 tsp fresh
Crispy Chicken Thighs with Blueberry Sauce
Blueberry Sauce Ingredients: 1 cup frozen blueberries, thawed 1 tablespoon apple cider vinegar 2 tablespoons honey 3 tablespoons water (more as needed) 1/4 teaspoon kosher salt Crispy Chicken Thighs Ingredients: 6 chicken thighs (skin on, bone in) 2 cups buttermilk 1 teaspoon salt 1/2 teaspoon black pepper Pinch of cayenne pepper 2 tablespoons canola oil
Southwestern Grits
Ingredients: 6 cups boiling water 1 ½ cups grits 1 pound pasteurized processed cheese 2 sticks butter 2 teaspoons salt 2 teaspoons garlic powder 1 tablespoon parsley, chopped 1 can chopped green chiles 3 eggs, well-beaten Directions: Add grits to boiling water and cook 4-5 minutes, stirring constantly, until slightly thickened. Add cheese, butter, salt,
Steak and Grilled Ratatouille Salad
Ingredients: 1 beef Top Round Steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick slices 2 large red or yellow bell peppers, cut lengthwise into quarters 1 medium zucchini, cut lengthwise in half 1 medium yellow squash, cut lengthwise in half 1/2 cup grape tomato halves 9 cups
Shrimp Chowder
Ingredients: 1 tablespoons margarine 1/2 cup chopped onion 2 10.75 ounce cans cream of potato soup 3 1/2 cups skim milk 1/4 teaspoon ground red pepper 1 1/2 pound medium-size fresh or frozen peeled and deveined shrimp 1 1/4 cups shredded reduced-fat Monterey jack cheese Directions: Melt butter in large stock pot over medium heat;
Easy Peel n’ Eat Shrimp
Ingredients: 1 pound extra large shrimp (26/30), with shells and tails on 4 tablespoons butter 2 cloves garlic, smashed or coarsely chopped 1/4 cup shallot, chopped kosher salt and freshly ground black pepper 12 ounces lager-style beer 1/2 lemon plus more for garnish 1/4 cup flat-leaf parsley, chopped Sourdough bread, for dipping Directions: Rinse shrimp
Italian Style Cod
Ingredients: 2 tablespoons olive oil 1 large onion thinly sliced 2 cloves minced garlic 1 (14.5 ounce) can Italian style tomatoes 1/2 cup black olives sliced and drained 2 tablespoons parsley chopped 1/2 cup chicken broth 1 pound cod fillet Directions: In a skillet, heat oil over medium heat. Saute onions and garlic oil until
